I’m Feeling Hot, Hot, Hot

Last Friday, I picked a peck of pickled peppers. (Sorry, I couldn’t resist… this is what happens when the rhyming books are your daughter’s fave.) I had about a dozen hot banana peppers and jalapeno peppers, but I wasn’t sure what to do with them. I’ve recently fallen in love with Lenny’s hot pepper relish (on a Philly cheesesteak with onions and lots of cheese… delish!) so I thought I would make some hot pepper relish.

This was my first time canning something on my own. I spent many an afternoon canning veggies with my Mamaw when I was younger, but I was just her helper. Now, I was a little nervous about doing each step correctly.

This is the recipe I adapted from one I found online. The original recipe used habanero, but I used hot banana peppers and jalapenos since that’s what I had. So, mine is a good bit less spicy than the recipe one. I have tasted it, and it’s spicy, sweet and definitely tangy. I think it would taste scrumptious over brie with some sea salt crackers. You can really adjust this recipe to whatever “heat” you or your gift recipients like. I’m a “the hotter the better” gal, but I thought a more middle-of-the-road heat level would be better since I’m going to tie some pretty ribbon around mine and save them for Christmas gifts (except for the one can I had to open and try… that one’s all for us. They keep for a year once they are canned and sealed. If you don’t go through the canning process, it keeps for around 2 months in the fridge. Enjoy!